What the f uck are you having for Dinner thread..

It's a sirloin, I don't often have sauce with a steak and can't stand the peppercorn and other pub fare sauces. I just fancy something different and the smokey flavour should work well.

 

I like a rump steak, coat with the pataks tika paste and fry off in the pan. Rump can take that level of flavour, never think about a sirloin in same way - will give that a bash

 

Chicken Madras, extra spicy.

 

Look like actual runny ****.

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A spicy one tho so

 

It’ll be darker in the morning.

 

I love a madras.

 

Looks nice n saucy...I make something that looks similar and use it as my base sauce on pizza...sprinkle the cheese..bang in oven...trust me

it’s amazing

 

Might get takeaway tonight, cba cooking anything.

 

Yes, lovely with chicken tikka shredded and green chilli’s & onions.

 

Looks great.

You got a recipe to share ?

 

He gets a bit precious with recipes you'll get a reply along the lines of "you have to make the gravy and the spices are only available in Tibet in May, you wouldn't understand".

 

I don't mind popping down to Tibet to get those spices if needed.

Hit me up @The Ginger Marks

 

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Prick

 

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Wouldn't fukin Ave that @PINKIE

 

3 tbsp's oil
1 onion finely chopped
2" cassia bark
1 tsp cumin seeds
3 tbsp's homemade tomato puree. ( ketchup blended with tin of chopped tomatoes)
1:1/2 tsps of ginger garlic paste
2 tsps kesori methie leaves
2 tsps of mixed powder ( 3tbsp's cumin, 3 tbsp's coriander, 4 tbsp's curry powder, e tbsp's paprika,1 tbsp of garam masala, 1.5 tbsp's turmeric)
2 tsps kashmiri chilli powder
1 tbsp of chopped fresh coriander stalks
330 ml of base gravy (important) I generally make it 20 litres at a time and freeze it but you can make small amounts. It’s basically 80% onions fried in oil until they caramelise then add ginger garlic paste, a carrot, half a red pepper, coconut creme block & half a cabbage & tin of tomatoes plus spices. People get a bit anal over it back home. I use my own recipe which still has 80% onions GG paste and gourd with fresh coriander. I don’t put in spices as it’s just a base.

Fry your cumin seeds, cassia bark for a minute then add your onions. GG paste and cook until the sizzling stops, this takes out the rawness. When your onions start to brown add the mixed powder, Kashmiri chilli powder & salt. Then add your tomato purée, cook the rawness out of that then add your first ladle of base gravy on a high heat as you want it to caramelise on the sides of the pan which adds sweetness but don’t let it burn. Add the meat of your choice then add another ladle of base add the chopped coriander stalks. Keep on a high heat scraping the sides and bottom of your pan (preferably aluminium) add on more ladle of base and reduce to your required thickness.

 

Pataks it is then.

 

Does the aluminium oxide add to the flavour?

 

Pataks, not bad for what they are sauces are not very good but their pastes are very good.